so apparently i wrote my letter to mother nature a little too early this year. i still mean every word to her but i might have should have wait a week or two to put pen to paper.
see while we still haven’t had “seasons” in like ages…. we are having a final cold snap. it’s supposed to freeze tonight. oh and then we’re back into the mid 70s this weekend and next week. and for everyone out there telling me to be happy that i’m not waking up to 5 ft of snow, hush it.
and then have a cookie.
so apparently black & white cookies (aka black & whites… so original i know) are a big thing up in the new york area delis / diners. i can’t vouch for this. i’ve been to new york once and it was a long time ago and i don’t think we actually ate at a true new york deli / diner. what i do know is that the whole foods by my work recently installed a cookie bar….
wait can we talk about this for just a second? yes. it’s a cookie bar. ya know. like a salad bar. full of little cookies. mad genius i tell you.
so WF installed this cookie bar that i can’t resist getting one or two when i go get a salad on those days i forget my lunch. and on their little
evil cookie bar, they have black & whites which i get every time! i like to try and get a little variety but for a while there was ALWAYS a black & white in the mix. so i decided i needed to figure out how to make these.
if you’ve never had a black & white, they’re a soft, cakey cookie traditionally with a hint of lemon. in fact, most of the recipes i saw used lemon extract. then the cookies are frosted on one side with a chocolate frosting and a vanilla frosting on the other. so it’s like the very best of both worlds. i kept to tradition for the most part but subbed out orange zest for the lemon extract. honestly, it was more because it was what was in my kitchen than being difficult. but it worked out beautifully. i would be difficult next time and repeat myself.
black & white cookies
- 4 c cake flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c (2 sticks) unsalted butter, room temp
- 1-3/4 c sugar
- 2 eggs, room temp
- 1 tsp vanilla, divided
- 1 c milk, room temp
- zest of 1 medium orange
- 2 oz unsweetened chocolate, finely chopped
- 1/4 c light corn syrup
- 1/3 c water
- 5 c powdered sugar
- preheat oven to 375F. line 2 baking sheets with parchment paper or silpats.
- whisk the flour and baking powder together in a bowl; set aside. beat together the butter, salt and sugar until light and fluffy. scrape down the sides of the bowl and add the eggs, 1/2 tsp vanilla and orange zest; beat until combined. with the mixer on low, alternately add the flour and milk in 4 additions beginning and ending with the flour. mix until just combined.
- using a cookie scoop, scoop dough onto prepared cookie sheets, spacing 2 in apart. moisten your fingertips and press down each dough scoop until it is about 3/8 in thick. back 12-15 min until the centers are firm and edges are just beginning to brown. remove the cookie sheet from the oven and let the cookies cool 2 min before removing to a rack to cool completely. once all the cookes are baked, let them all cool completely before icing.
- make the icing: add the chocolate to a heatproof bowl over a pot of simmering water. let the chocolate melt, stirring occasionally and set aside. combine the corn syrup and 1/3 c water in saucepan and bring to a boil. remove the pan from the heat and mix in the powdered sugar and remaining 1/2 tsp vanilla until smooth. add 3/4 c of the vanilla icing to the melted chocolate and stir to combine.
- glaze the cookies: place the cookies on wax paper and using an offset spatula, spread about 1 tbs of the vanilla icing on half of each cookie. let the vanilla icing set for 15 min before repeating the process with the chocolate icing. let the glaze set for at least an hour before putting the cookies into an airtight container in between sheets of wax / parchment paper.
a couple notes…
you may need to thicken / thin out the icing when you’re initially mixing it. just add hot water (vanilla) or milk (chocolate) / powdered sugar, until you reach a glazing consistency. i did not have that issue.
i did however find that when i was glazing the cookies that the icing got hard, faster than i could finish the cookies. to combat this, all i did was keep my saucepan over a very low heat / double boiler while i glazed. this worked out perfectly.
lastly, the size of my cookies were not the hubcap size cookies that i hear they make in the northeast. these were a normal, sensible size cookie, ie i could eat more without feeling bad. BUT if you want hubcap size cookies, just use a larger cookie scoop or 1/4 c measure to scoop out your cookies. you should get about 6 to each cookie sheet and they’ll bake for 18-20 min.
now i don’t have to be lured in by that cookie bar.
take that wf!
recipe barely adaped from: tracey’s culinary adventures